http://www.bestyummyrecipes.com/cheese-stuffed-bacon-wrapped-burger/

Spicy Green Chile Sauce (Zhoug)
Makes about 2 cups

Ingredients:

1 poblano pepper, stemmed, coarsely chopped
1 jalapeno pepper, stemmed, coarsely chopped
1 green serrano pepper, stemmed, coarsely chopped
2 garlic cloves
1 cup cilantro sprigs
1/2 teaspoon ground cumin
1/2 teaspoon salt
Extra-virgin olive oil
Directions:

Place peppers and garlic in the bowl of a food processor. Pulse until finely chopped. Add cilantro, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover. Store in refrigerator for up to 5 days. (The flavors and heat will diminish with time).
Note: When you make the zhoug, be sure to take a tiny taste of your peppers. If a pepper is too fiery for your taste, then carefully remove some or all of its membranes and seeds without coming in contact with your skin.

1 poblano pepper, stemmed, coarsely chopped 1 jalapeno pepper, stemmed, coarsely chopped 1 green serrano pepper, stemmed, coarsely chopped 2 garlic cloves 1 cup cilantro sprigs 1/2 teaspoon ground cumin 1/2 teaspoon salt

Creamy Green Chile and Avocado Sauce

Ingredients:

1 firm avocado, quartered, pitted, and skin left on for grilling; remove skin when blending
1 small onion, quartered
2 tomatillos, husked, cored, and halved
4 peeled garlic cloves
1 jalapeno, stemmed, seeded, and quartered
1 poblano chile, stemmed, seeded, and quartered
1/4 cup cilantro leaves
1/4 cup water
2 tablespoons fresh lime juice
Directions

Thread the avocado, onion, tomatillos, garlic, jalapeno, and chile onto skewers. Brush the kebabs with oil and grill over high heat, turning occasionally, until the vegetables are charred in spots, about 15 minutes; let cool slightly. Remove the ingredients from the skewers and transfer them to a blender.
Add the cilantro, water, and lime juice. Puree until smooth and season with salt.
Note: The sauce can be refrigerated in an airtight container for up to 2 days.